Bacon-And-Honey Red Cabbage |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a Rachael Ray recipe that I found in Everyday with Rachael Ray magazine. Ingredients:
extra virgin olive oil, for drizzling (evoo) |
1/2 lb smoked bacon, chopped |
1 large red onion, thinly sliced |
1 head red cabbage, cored and shredded (1 1/4 lbs) |
salt & freshly ground black pepper |
1 (12 ounce) bottle amber beer |
1/3 cup honey |
1/4 cup chopped fresh flat leaf parsley (a couple of generous handfuls) |
Directions:
1. In a dutch oven or large, deep skillet, heat a drizzle of EVOO over medium-high heat.
2. Add the bacon and cook until crisp, about 5 minutes; remove with a slotted spoon and set aside.
3. Add the onion to the pan and cook until wilted, 2 to 3 minutes.
4. Add the cabbage, season with salt and pepper and cook, stirring frequently, 7 to 8 minutes.
5. Add the beer and reduce for 2 minutes.
6. Stir in the honey and cook on low heat until dissolved; simmer for 10 minutes.
7. Stir in the parsley and reserved bacon; season to taste.
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